Your Responsibilities Will Include:

Managing your designated section (grill, larder, garnish, etc.) during prep and service

Cooking and plating dishes to the restaurant's high standards

Ensuring mise en place is complete and well-organised

Monitoring food quality, freshness, and consistency across all dishes

Maintaining strict hygiene, cleanliness, and food safety standards (HACCP)

Assisting with stock rotation, ordering, and inventory control

Collaborating with the Sous and Head Chef on menu development and specials

Training and mentoring junior staff or apprentices in your section

Contributing to a positive and efficient kitchen culture

About You:

2+ years experience in a commercial kitchen, ideally as CDP or strong Commis Chef

Sound knowledge of steak and meat cookery (sous vide, dry-ageing, grill techniques, etc.)

Excellent time management and ability to perform under pressure

A strong communicator with a collaborative, can-do attitude

Food Safety Certificate and relevant trade qualifications

Offer:

$71,308 + super

Full time contract

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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